Roasted tomato, cream cheese and basil tarts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Baby Yellow Tomatoes |
| 150 | grams | Cherry Tomatoes |
| 150 | grams | Baby Plum Tomatoes |
| 2 | tablespoons | Olive Oil |
| 375 | grams | Puff Pastry |
| 175 | grams | Cream Cheese; (beaten) |
| 50 | grams | Freshly torn Basil |
| Salt and Freshly Ground Black Pepper | ||
| 75 | millilitres | Olive Oil |
Directions
1. Preheat the oven to 220ºc / 425ºf / Gas Mark 7. Place the tomatoes on a greased baking sheet. Drizzle with olive oil, season with salt and freshly ground black pepper and cook in the preheated oven for 15 minutes.
2. Roll out the pastry to about 6mm / ¼ inch thick. Cut 4 x 10 cm squares. Cut a third of an inch border along two sides of each square, leaving one centimeter gaps at each end. Repeat the remaining sides so that you have two "L" shaped cuts (i.e. two opposite corners have a two centimeter piece of uncut pastry). Lift up the points of the loose corners and pass under each other , moisten the overlapping pastry and prick the centre. Place on greased baking sheets and leave to rest for 30 minutes in the refrigerator.
3. Divide the cream cheese between the four pastry cases, half of the torn basil and season with salt and freshly ground black pepper. Top with the roasted tomatoes and cook the tarts in the preheated oven for 30 minutes or until the pastry is golden brown and puffed.
4. Drizzle with olive oil and scatter over the remaining freshly torn basil. Serve immediately.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.